Breakfast is served! This week on Next Level Kitchen Gordon and Richard Blais are taking a trip to Mexico by cooking up a Mexican inspired breakfast with some Huevos Rancheros and a Breakfast Burrito. Which dish are you cooking this weekend?Watch Next Level Chef Thursdays at 8/7c PM on @FOXMiss an Episode? Watch it on Hulu Here: http://hulu.com/series/next-level-chef*Gordons* *Huevos* *Rancheros*4 ounces chorizo, diced1 small zucchini, diced1 small red bell pepper, diced1 small yellow onion, dicedKosher saltFreshly ground black pepper1-2 tablespoons olive oil2 tablespoons chopped cilantro2 tablespoons smoked chipotle hot sauce3 tablespoons canned chopped tomatoes1 lime, zested*Black* *Beans*2 tablespoons olive oil1 15-ounce can black beans, drainedKosher salt*Fried* *Eggs*2 tablespoons butter1 tablespoon olive oil4 eggs2 teaspoons paprikaKosher saltFreshly ground black pepper*Assembly*4 small corn tortillas1 avocado, diced4 ounces crumbled feta or cotija*PROCEDURE*1. Make the sauce: In a large skillet over medium heat, add the chorizo and cook until the fat begins to render.2. To the pan, add the zucchini, red pepper and onion. Season the mixture with salt and pepper and stir to combine. If the pan seems dry and your chorizo does not render enough fat, add a little oil to the pan to coat the vegetables and help them to 3. To the pan, add the cilantro and hot sauce and stir to combine.4. Add the chopped tomatoes and finish with lime zest. Continue cooking until the vegetables have softened and the mixture has thickened.5. Cook the beans: In a small skillet over medium heat, add the oil. Once the oil is shimmering, add the beans and cook until slightly crispy on the outside and soft on the inside. Season the beans with salt.6. Fry the eggs: In a small skillet over medium high heat, add the butter and oil. Once the butter has melted completely.7. Add the eggs to the pan and cook until the whites have cooked through. Season with paprika, salt and pepper.8. Assemble: Grill the tortillas and divide between two plates. Layer each plate with the vegetables, beans, eggs, avocado and cheese.*Richards* *California* *Breakfast* *Burrito* *Potatoes*4 ounces bacon, diced1 pound steamed fingerling potatoes, halved*Pico* *de* *Gallo*4 roma tomatoes, diced1 small red onion, diced1 jalapeno, seeded and minced1 lime, juiced2 tablespoons chopped cilantro2 teaspoons kosher salt*Scrambled* *eggs*2 tablespoons butter4 eggs, whiskedKosher saltFreshly ground black pepper*Assembly*2 large flour tortillas4 ounces shredded cheddar1 avocado, diced*PROCEDURE*1. Cook the potatoes: In a large skillet over medium heat, add the bacon and cook until the fat begins to render. Add2. the potatoes to the skillet and cook until the bacon is crispy.3. Make the pico de gallo: In a small bowl, mix together the tomatoes, red onion, jalapeno, lime juice and cilantro.4. Season with salt and set aside.5. Scramble the eggs: In a small skillet over medium heat, melt the butter. Add the eggs to the pan and cook until the6. eggs are softly scrambled. Season with salt and pepper.7. Assemble: Warm the tortillas and divide between two plates. Layer the tortillas with bacon, potatoes, eggs, cheddar, pico de gallo and avocado.0:00 Level 1: Egg Chat 1:37 Level 2: Next Level Breakfast7:51 Level 3: Next Level Finishing